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Chorizo Breakfast Casserole

  • Ingredients:
  • 6 eggs
  • 3 large zucchini
  • 1/2 tablespoon coconut oil
  • 1/2 red onion, chopped
  • 1/2 cup mushrooms (optional
  • 2 links chorizo, casings removed
  • Freshly ground  sea salt and black pepper, to taste
  1. Preheat oven to 375 degrees F. Cook the chorizo in an oven-safe skillet over medium heat ( I use a cast iron skillet.) Set aside.
  2. Grate all of the zucchini and put into a large bowl. Sprinkle with salt and allow to sit out for at least 5 min.  to “sweat” out some of the moisture before cooking. Using a paper towel, pat  the moisture out of the zucchini. In a separate bowl, beat the eggs with salt and pepper or seasonings of your choice.
  3. Combine all of the ingredients, including cooked chorizo, in the large bowl and mix together. You want to have enough eggs to coat the whole mixture. Warm about a 1/2 tablespoon of coconut oil  in the skillet over medium heat. Add the zucchini mixture into the pan. Cover and cook about 5 minutes until the eggs start to set on the bottom. Transfer to the oven and bake for 12-15 minutes, until the eggs are firm. Remove and let rest for 5-10 minutes, then serve.
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